Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Hyogo-Yume-Nishiki Namaisho Junmai-Ginjo Unfiltered Direct Kumi
This junmai ginjo is made from "Hyogo-Yume-Nishiki" grown under contract in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiroshi" method of brewing, which has been handed down since the Edo period and involves raising lactic acid bacteria that live in the brewery!
The aroma is sweet and refreshing, with a hint of muscatel and melon!
The sharp rice flavor, refreshing sweetness, and refreshing acidity are superbly balanced!
The fresh mouthfeel of freshly squeezed sake, a slight gasiness, and a pleasant astringent taste that does not linger, makes this a bottle with good sharpness, and you can enjoy the mellow umami while enjoying a refreshing taste.
Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City
Polishing ratio: 60
Sake meter degree・・・+5.0(Dry)
Acidity: ・・・・・1.8
Yeast used: Association No. 901
Alcohol content・・・・16.5°.
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